American · Dinner
Manhattan Clam Chowder Bowl
Manhattan tradition reading a tomato-based clam chowder built with fresh clams, salt pork, bacon, potatoes, and herbs in a deep tomato broth, ladled into a bowl with oyster crackers for the New York red chowder counter to the New England white classic.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
134Calories
7gProtein
3gFat
19gCarbs
4gSugar
3gFiber
1001mgSodium
14mgChol
Goes well with
Verdicchio Castelli di JesiVerdicchio Castelli di Jesi — A refreshi...
local
Brooklyn LagerBrooklyn Lager — A crisp, refreshing bee...
international
Instructions
1
Prep
Soak clams in cold salted water 15 minutes to purge sand, then scrub shells. Cube potato, celery, onion, and carrot into 1cm dice. Cube bacon. Mince garlic. Pick thyme leaves. Pick and finely chop parsley.
2
Sear
Render bacon in a heavy saucepan over medium heat 6–7 minutes until fat releases and pieces turn deep golden. Lift bacon to paper towel, reserve 2 tbsp fat in pan.
3
Saute
Add olive oil to bacon pan over medium heat 30 seconds. Add onion, celery, and carrot; saute 6 minutes until softened. Stir in garlic, thyme, and oregano; cook 30 seconds until fragrant.
4
Build
Stir in tomato paste over medium heat 90 seconds until brick red. Add canned tomatoes, clam juice, water, bay leaves, potato, and 0.5 tsp salt. Bring to boil 2–3 minutes, then reduce to low, cover, simmer 20 minutes until potato is tender.
5
Steam
Add clams to pot, increase heat to medium, cover, steam 5–7 minutes until shells open. Discard bay leaves and any unopened clams. Stir in half the parsley, remaining 0.5 tsp salt, and black pepper. Taste and adjust seasoning as needed.
6
Plate
Ladle chowder into deep bowls keeping clams in shells. Scatter crumbled bacon and remaining parsley across surface, top with oyster crackers.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) fresh littleneck clams
- 480g (17 oz / 2 cans) canned chopped tomatoes
- 400g (14.1 oz) Yukon Gold potato
- 4 slices smoked bacon
- 120g (4.2 oz) celery
- 160g (5.6 oz) yellow onion
- 120g (4.2 oz) carrot
- 6 garlic cloves
- 2 tbsp tomato paste
- 480ml (2 cups) clam juice
- 480ml (2 cups) water
- 2 bay leaves
- 20g (small handful) fresh thyme
- 20g (small handful) flat-leaf parsley
- 2 tbsp extra-virgin olive oil
- 40g (1.4 oz) oyster crackers
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 0.5 tsp dried oregano